When I read this recipe for the first time, the first thing I could think about was milk chocolate with rice puffs!!

I was, and still am, a big fan of chocolate, even though my taste changed over the years. As a kid, my favorite chocolate was exactly this one that I mentioned and, if someone wanted to make me really happy, it was enough to buy me a big 250g chocolate with rice. Some years later my winner was Toblerone or tutti-frutti chocolate. Nowadays I like a good dark chocolate with flavour like ginger, lavender...

Anyway, this recipe did bring me back to my childhood and, with every spoon of it, I feel again as that small girl eating her rice chocolate with a big smile in the face.

To prepare the rice pudding:In a medium saucepan set over medium heat, bring the rice, milk, cream, sugar and cardamom to a simmer. Cook until tender, stirring occasionally for about 30 minutes. Remove from the heat. Let it cool for a few minutes and divide the pudding evenly among ramekins. Cover with a layer of plastic wrap until you are ready to pour the panna cotta on top of the rice pudding.

To prepare the panna cotta:Place the water in a small bowl and put the gelatin over it. Reserve.In a large pan placed over medium heat, bring the milk, heavy cream, and honey to a simmer. When the cream is hot, remove from the heat and whisk in the chocolate until melted. Add the reserved gelatin and stir until it is completely dissolved. Add the yogurt and whisk vigorously until well blended.Divide the mixture over the rice pudding ramekins. Let it stand at room temperature for 20 minutes and then refrigerate for at least 4 hours before serving to let the cream set properly.Serve with cocoa nibs and whipped cream.